Description
A fluffy, moist peanut butter cake that balances rich flavors with tender layers, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup creamy peanut butter
- ½ cup unsalted butter, softened
- 1 cup whole milk (or almond milk for a dairy-free version)
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- Optional: ½ cup chopped peanuts (for crunch)
- Optional: almond or cashew butter (for allergies)
- Optional: coconut sugar or honey (as sugar alternatives)
- Optional: oat or soy milk (for dairy-free)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream together the softened butter and sugar until light and fluffy.
- Add the creamy peanut butter and continue beating until well-combined.
- Mix in the eggs, one at a time, followed by vanilla extract.
- Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk.
- Pour the batter evenly into the prepared cake pans and tap gently on the counter to release air bubbles.
- Bake for 30 to 35 minutes or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes before transferring to a wire rack.
Notes
For a gluten-free version, substitute with gluten-free flour. For a vegan option, replace eggs with flaxseed meal and use dairy-free butter.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg